Recipes : Lamb with Chianti Vinaigrette : Food Network

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Lamb with Chianti Vinaigrette
Recipe courtesy Giada De Laurentiis

Ingredients
4 to 6 lamb rib or loin chops
2 cups Chianti (or other red wine)
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning

Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an
instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per
side, depending on thickness.

Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1

cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin
olive oil, rosemary, salt, and pepper. Whisk to combine.

Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for
drizzling over the meat.

I like the tanginess of the reduced wine with the lamb.